• Alice_Statler on October 02, 2025

  RM237.86 .G676 2025

Notes about Recipes in this book

• Whole-grain brown rice-teff sourdough starter

  • rmardel on December 31, 2025

    Although my first batch of this failed, probably because my house was cold (60°) and my patience thin, my second batch has been a raging success. Love this starter and the things I have been making with it.

  • dsbingham on February 09, 2026

    I’m using all brown rice flour for now and it works very well!

  • mmdiablotine on March 26, 2026

    I love this starter!

• Seeded whole-grain teff sourdough boule

  • mmdiablotine on March 26, 2026

    Made as written, very good bread!

  • rmardel on April 09, 2026

    Fabulous bread! Great texture and flavor, and pretty straightforward to pull together as well. I like the flavor best when I give it a long rest in the refrigerator, but really it is fabulous with a short rise also.

• Nordic-style seed bread

  • mmdiablotine on March 26, 2026

    So good! Will repeat often!

• Sourdough salted miso baguettes

  • rmardel on January 03, 2026

    This recipe and technique has yielded an excellent baguette, far better than any GF baguette I have found elsewhere. The flavor is excellent and the texture/crumb very good. It may not yet be my perfect baguette, although there is nothing really to complain about here. Any remaining tweaks are minor points of technique. It is possible that my idea of a perfect baguette is a lost memory of a wheat baguette. I will continue making this, and despite my grumbles, it is better than most of the baguettes I have eaten, wheat or GF.

  • jenburkholder on May 25, 2026

    Agree this is a very nice baguette. My gluten-eating husband and son happily ate it, only comment being that the crust wasn't quite the same as a regular baguette. My starter isn't yet super sour so the sourdough flavor was a bit milder. The miso added depth but honestly I wouldn't identify in there if I didn't know. Ate one and froze one - we'll see how it resuscitates!

• Sourdough salted miso baguettes

  • rmardel on January 03, 2026

    This recipe and technique has yielded an excellent baguette, far better than any GF baguette I have found elsewhere. The flavor is excellent and the texture/crumb very good. It may not yet be my perfect baguette, although there is nothing really to complain about here. Any remaining tweaks are minor points of technique. It is possible that my idea of a perfect baguette is a lost memory of a wheat baguette. I will continue making this, and despite my grumbles, it is better than most of the baguettes I have eaten, wheat or GF.

  • dsbingham on February 09, 2026

    Great recipe. Have made this five times. Can be a bit tricky to get the proof right, but each batch is better and better. The topping recipe yields enough for at least six pair of baguettes. Also these freeze beautifully! Just be sure to cut them first, either in slices or (as I did) lengthwise , so it’s easy to toast for sandwiches.

• Country white sourdough bread

  • mmdiablotine on March 26, 2026

    Very good and precise as all the recipes I have tried so far. Even husband and children who don’t eat GF like that.

  • jenburkholder on June 02, 2026

    This was a good basic white bread. The bottom of mine burned a bit - not sure how to avoid in the cast iron pan for that long a bake time. Sliced and froze part which has worked well.

• Sourdough ciabatta rolls

  • crandall57 on April 25, 2026

    Delicious. I powdered my whole psyllium husk in the spice grinder. The dough came together nicely.

• Lemon-poppy seed sourdough pound cake

  • rmardel on December 31, 2025

    This is a simple and easy cake to pull together. Due to the use of sourdough starter and oil rather than butter, it does not have the texture of a standard pound cake but is more like a coffee cake, with a texture somewhere between a quick bread and a pound cake. the flavor is excellent, not too tart, not too sweet. I didn't have quite enough poppy seeds, and I simply mixed them into the batter and allowed them to scatter throughout the cake. I will do this in the future. My cake did take longer than the recommended time, but that seems to be par for the course with these recipes and my oven.

• Fudgy sourdough brownies

  • deeweis on November 28, 2025

    Sourdough discard recipe

  • rmardel on December 31, 2025

    These may be the best brownies I've ever made, and I've made quite a few varieties. Very dark, chocolate-y, and moist. They do become more fudge-like in the fridge. As long as I have sourdough discard these will be the house brownies. Simple and quick to pull together.

  • mmdiablotine on April 07, 2026

    Like rmardel already wrote : best brownies i have made, both taste and fudgy texture are awesome!

  • jenburkholder on May 23, 2026

    To me, these had a texture closer to a flourless chocolate cake than that of a brownie. They are good, flavor is great, but it's not what I want when I am in the mood for a brownie.

• Sourdough chocolate-miso cookies

  • dsbingham on February 09, 2026

    Great recipe! The miso and discard enhance the chocolate flavor. Next time I’ll bake them a few mins less and also will try her suggestion of subbing grated coconut.

  • crandall57 on April 24, 2026

    We like the flavor of the cookies, but they spread a little too much. Thoughts for next time: maybe use goat butter, make them smaller (#40 scoop), put them in the fridge prior to baking take them out of the oven sooner

• Grain-free sourdough seeded crackers

  • sam_5z85x5 on April 11, 2026

    They can handle even more seeds. Great use of discard, even really new discard.

• Lacy sourdough crêpes with banana and miso caramel

  • mmdiablotine on March 26, 2026

    Made as written. Easy and satisfying. The miso caramel is so good. I used 15% cream instead of heavy cream and result was a perfect caramel sauce. With vanilla ice cream, it’s wonderful.

• Sourdough waffles and pancakes

  • mmdiablotine on March 26, 2026

    Made as written the waffle version. I was afraid when I saw the amount of lemon + sourdough but it can take it. I liked the airy and crispy texture although my husband found the sourdough taste didn’t go so well with waffles…

• Sourdough biscuits

  • jenburkholder on June 02, 2026

    These were good and liked by all, GF and non-GF alike. VERY buttery. I felt they needed a bit more salt. Used the xanthan gum and final texture was less just "flaky biscuit" and more "biscuit/roll combo" which was still quite pleasant. Would be curious to try without gum and see if that changed anything.

• Sourdough sweet pastry dough

  • mmdiablotine on March 26, 2026

    OMG so good. I made an Apple galette (i follow the indications of abricot galette to roll the dough and cooking, and i put some frangipane before to put the Apple slices. We eat some when it was not completly cool and we prefered the cool version we ate next morning. I just wrapped it in parchment paper at room temperature instead of store it in fridge as Aran suggest and it was perfect. Texture is so fluffly light crispy, no one could say it was GF. Will become my go-to.

• Sourdough savory pastry dough

  • mmdiablotine on April 30, 2026

    I have made this recipe a few times now (sweet and savory versions) Easy to work with, and so good, light and flaky. Tonight I add 40g grated parmesan before to add the sourdough discards and I use 500 g of it to make the galette puttanesca from Helen Goh Baking & the Meaning of Life from Helen Goh. Both stuffing and dough were so so delicious. Impossible to know that this dough is gluten free.

• Sourdough Yorkshire pudding or popovers

  • dsbingham on February 09, 2026

    Made a dozen of these in my mini popover pan. Delish, verrry bitterly, but they deflated more than I liked. Next time I will bake them a bit longer.

• Pain de mie

  • odile_4629pl on June 01, 2026

    Didn’t have oat milk or regular milk. Replaced it with almond milk. Replaced sorghum flour I didn’t have with rice flour. Turned out great

• One-bowl no-knead oat chia bread

  • odile_4629pl on May 23, 2026

    Replaced sorghum I didn’t have with rice flour. Turned out great

• Mini whole-grain walnut baguettes

  • jennsutherland on February 20, 2026

    This dough was absolutely dreamy to work with. Rolls so easy with just your hand. Do put parchment underneath to bake. I skipped that as it wasn’t noted, and a couple baguette did stick.

• Soft pretzels

  • Chefjames1 on September 28, 2025

    These are delicious. Use 10-15g less water if you don’t have superfine brown rice flour.

  • crandall57 on May 11, 2026

    These are the best pretzels ever. I used goat butter. We dipped them in food-grade lye.

• Cinnamon buns

  • Chefjames1 on February 01, 2026

    Very good. Did half as is and half with a sticky pecan topping. Baked in small cast irons.

• Soft and fluffy potato rolls

  • rmardel on November 03, 2025

    These rolls are quite good, flavorful and tender and probably some of the best texture I've had in a tender roll since discovering I was celiac. Will definitely be making them again.

  • athena_0c465i on January 25, 2026

    Really good potato rolls!

• Yogurt and za'atar twists

  • rmardel on November 28, 2025

    These are fabulous! I've made both the vegan and the regular (dairy) versions of these and can hardly discern the difference. Everyone who eats them cannot believe they are gluten free. They taste like great soft rolls, not surprisingly since they use a potato dough. Will absolutely be making again.

• Sourdough focaccia

  • mmdiablotine on March 26, 2026

    Made with a lot of fresh rosemary. Very good and so airy.

• Pillowy pita

  • athena_0c465i on January 19, 2026

    Really good pita!

  • Chefjames1 on March 21, 2026

    Finicky and fragile but very good and got a great puff when no tears

• Sourdough socca with fennel, chickpea, and olive salad

  • crandall57 on April 30, 2026

    We really enjoyed this dish. I served one Socca for two people. I only put about 1/2 the dressing on the salad. We had the second Socca as part of a mezza spread.

• Sourdough naan

  • crandall57 on April 28, 2026

    We really enjoyed this naan. The dough came together easily and was easy to roll out using the tapioca starch.

• Hamburger buns

  • athena_0c465i on February 09, 2026

    I think I took them out of the oven too early but they were really good with the turkey burgers I made!

• Charred eggplant and saffron tomato confit stuffed pita

  • Chefjames1 on March 21, 2026

    Made the tomato confit. Very good.